Winemakers Lunch - Tamburlaine Organic Wines

Join us as we host Tamburlaine Organic Wines, with special guest Mark Davidson, Managing Director of Tamburlaine Organic Wines, for a fabulous afternoon of wining and dining in  Cellos Grand Dining Room.

For the last 15 years, Tamburlaine Organic Wines has operated certified organic vineyards in the Hunter Valley and Orange Regions and our certified organic winery in the Hunter Valley. Our Contemporary Organic philosophy aims to produce wines of terroir while limiting environmental pollution and leaving the land in the best condition possible for the generations to follow. “Our contemporary winemaking uses plant-based fining agents while also keeping sulphur additions to a minimum.”

• 6 wines will be presented at the lunch

• Special prices for orders on the day

• Wine will be delivered to your door!

WINE PAIRING MENU

Salmon crostini, lemon and caper cream cheese

Bull in a China Shop Prosecco

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Salad of asparagus, ashed goats’ cheese, fresh peas, crisp prosciutto, and chervil

Tamburlaine Point 65 Chardonnay
Tamburlaine Point 65 Gewürztraminer

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Sumac crusted lamb backstrap, carrot puree, fresh mint

Shared sides:
Rice pilaf spiced with cloves and bay leaf
Roasted mixed peppers
Chargrilled broccolini with lemon and almonds Labneh

Tamburlaine Point 65 Grenache
Tamburlaine Point 65 Malbec

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Nectarines poached in Prosecco Macadamia shortbread, whipped lemon curd

Tamburlaine Reserve Noble Riesling

Followed by Tea and Coffee

Please contact us if you have any specific dietary requirements.

VENUE: Cellos Grand Dining Room,
Castlereagh Boutique Hotel, 169 Castlereagh Street Sydney

📞 Bookings and Information: Call us on 02 9284 1006 or email admin@thecastlereagh.com.au

BOOK ACCOMMODATION | PARKING INFORMATION

WE PRACTISE THE RESPONSIBLE SERVICE OF ALCOHOL

MARK DAVIDSON – MANAGING DIRECTOR, TAMBURLAINE ORGANIC WINES

After a stint of external studies in viticulture and wine science at Riverina College NSW (now Charles Sturt Uni) in the 1970s, Mark’s enthusiasm for the industry has never waned. It was not, however, until 1985 that a door opened. Having grown up in Newcastle, Mark was well familiar with the local Hunter producers, and when the founder of Tamburlaine, Dr Lance Allen decided to sell his 19yo boutique winery, Mark pulled together a group of investors and bought the business. His first vintage was 1986 – just under 2000 dozen from the 10ha vineyard on the Pokolbin property. The following years saw the development of a very successful DTC business model, capitalising on the growth of wine tourism. The direct sales model continued to underpin the business growth.

In the 1990s the Company identified the potential of the emerging Orange Wine Region, Central Ranges NSW and proceeded to establish its own vineyard operations there to supplement its Hunter operations. Today Tamburlaine owns 712 vineyard hectares in Orange and Pokolbin, plus contracted fruit in the Hunter and interstate. By the early 2000s Tamburlaine began its move to transition to organics and grew its sales into retail stores across Australia as well as built markets overseas. With the scale of the operations in the Orange region today, Orange lays claim to be being Australia’s organic winemaking capital.

In 2019, with the lion’s share of grape production now based in the Orange Region, the Company purchased a major winery facility just outside Orange. The move to Orange has brought with it new capacity to produce world class cool climate varietals while continuing to make classic Hunter wines.
Tamburlaine’s organic focus is now driven by regenerative farming principles. Wine production innovation, led by Mark, has seen the adoption vegan fining agents, the provision of good sulphur-free product options for consumers, ongoing assessment, and improvements to the carbon footprint of the business and to continue to incorporate technology throughout the business operations:

Mark has seen the Australian organic wine movement progress from relative obscurity. The quality and value which can be produced by using organic systems is now being talked about and recognized worldwide. Tamburlaine has continued to embrace change in the interests of making the best technical wines possible without compromising its environmental responsibilities. The growth in market demand for all good things organic has further reinforced the path Mark has curated for the Company and the Brand.